Bedouin

Dishes

  • Humus Bel Laham star_filled

    Humus drizzled with olive oil, topped with diced marinated leg of lamb. Served with hot pitta bread.

  • Betenjal Bel Tahina (V)(VG)star_filled

    Grilled aubergine marinated with chilli, garlic and coriander with a tahini dressing, pomegranate and toasted sesame.

  • Shtetha Lahamstar_filled

    Slow cooked lamb in a tomato sauce with paprika, garlic, chilli and flat leaf parsley with chickpeas and potatoes, with bread or rice.

  • Tagine Beldi star_filled

    Slow cooked lamb with onion, garlic, ginger, ras el hanout, potato, carrot and braised fennel. Topped with fresh coriander and served with tagine bread or plated with couscous.

  • Kemiette (VO)

    Chef's selection of dips and salads with a brik pastry parcel, served with hot pitta bread, great for sharing.

  • Borek Jubna (V)

    Brik pastry rolls with spinach and goats cheese with a hint of chilli and garlic.